Minestrone Soup Recipe
Every region of Italy has its version of minestrone vegetable soup. The Italian American version seems to always have diced carrots, celery, potatoes, beans, and cabbage, rendering it distinct, with a touch of sour after taste.
Recipe also on my website:
Let's Make My Mom's Minestrone #Shorts
Perfect for the colder weather!
#soup #soupseason #souprecipe #minestronesoup #cooking #recipe #easyrecipe #chef #cook #learntocook #cookingtutorial
Winter Minestrone Soup Recipe l Homemade HEARTY Winter Soup Recipe l How To Cook For Winter At Home
The chilliest months of Winter are upon us and you may be filling bloated with the post-festivity feats. If you’re looking for a hearty winter soup recipe loaded with vegetables, then this winter minestrone soup recipe will be perfect for nourishing you and keeping you warm. With a few simple recipes, you can learn how to cook for winter (such as this minestrone soup from scratch which is a great vegetable soup recipe for detox) with the best produce you have on hand to get dishes that are sure to deliver on flavour every time. #minestrone #soup #minestronesoup
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Winter Minestrone Soup Recipe l HEARTY Winter Soup Recipe l How To Cook For Winter
You will need:
2 Tbsps Olive Oil, for frying
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery sticks, trimmed and chopped
3 cloves of garlic, minced
4 bacon slices, roughly chopped
1 bay leaf
8 cups of chicken stock or vegetable stock
1 tsp of rosemary (fresh is preferred but dried works just as well).
2 cans of chopped tomatoes (400g or 15 ounces for each can)
1 can of cannellini beans (400g or 15 ounces for each can)
200g or 7 ounces of chopped kale
1/2 cup of small pasta
Steps:
In a heavy pot or dutch oven, heat 2 tablespoons of olive oil over a medium heat. Next, add the chopped bacon, reduce the heat to medium-low and gently fry the bacon till nicely browned for about 6 to 8 minutes.
Add the onions, carrots, celery, garlic and rosemary. Fry over medium heat for about 8 to 10 minutes to allow the vegetables to brown and soften. You can some salt and pepper to start seasoning the dish. The added salt will also help to draw out the moisture in the vegetables.
Add the chopped kale, the 2 cans of tomatoes, chicken stock (or vegetable stock), smoked paprika, 1 bay leaf and allow to simmer gently for 30 minutes.
After the vegetables have become tender, add 1 can of cannellini beans and half a cup of dried small pasta. Once the pasta is cooked through remove the bay leaf and check if the thickness of the soup is to your liking. If the soup is too thick, add more chicken stock (or vegetable stock) to loosen it up to your liking.
Scoop a hearty portion into a bowl and top off with grated parmesan cheese and good quality extra virgin olive oil (or truffle oil).
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Easy Minestrone Soup Recipe in 30 Minutes - Why Not
Easy Minestrone Soup Recipe in 30 Minutes is a great way to start your diet. It's an awesome comfort food as well. Believe me, this soup is so easy to make and outrageously delicious. The great thing is, it can be made in about 30 minutes. I add a combination of veggies such as celery, carrots, and asparagus. Of course you can add your choice of veggies. To tell you the truth, I simply add what's left over in the fridge from the Holidays.
Give our light vegetarian minestrone soup a try and let us know what you think.
For the full recipe, visit:
Video Chapters:
0:00 Introduction
0:15 Adding the veggies
0:58 Pouring the beef stock in
1:19 Adding the remaining ingredients
2:05 The seasoning
2:46 Boiling the soup
3:00 The outcome
3:50 The taste test
4:12 Conclusion
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Minestrone Soup | Akis Petretzikis
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Follow my easy recipe for an Italian classic: Minestrone soup! A hearty vegetable soup made with fresh seasonal vegetables, macaroni, red beans, and aromatic herbs! Serve with feta cheese and bread! A delicious soup ideal for the winter!
Recipe:
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Lefteris Antoniou, Giannis Borompokas, Artemis Tsipi, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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#akiskitchen #akispetretzikis #minestronesoup #soup #vegetablesoup #vegan #winterrecipes #italianrecipes
Easy Minestrone Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
This Easy Minestrone Soup is a healthy one-pot meal that's loaded with veggies, beans, and pasta. It's vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!
Ingredients
1 tablespoon canola oil
1 small onion (finely diced)
2 ribs celery (sliced)
3 large carrots (peeled and finely chopped)
1 tablespoon tomato paste
1 tablespoon minced garlic (2 large cloves)
1½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
2 cups fresh spinach (roughly chopped)
4 cups low sodium chicken broth (or vegetable broth)
28 oz canned diced tomatoes (798 ml) no salt added
1 cup canned red kidney beans* (rinsed) 8 oz
1 cup canned white kidney beans* (rinsed) 8 oz
1 cups small uncooked pasta (I used medium shells)
Parmesan for serving
Instructions
In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.
Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.
Stir in spinach and serve with shredded Parmesan cheese as desired.